Scalloped Potatoes are the ultimate comfort food, perfect for any occasion where you want a rich, creamy, and indulgent side dish. Layers of tender potatoes are smothered in a velvety cheese sauce, with the perfect balance of flavors from garlic, cheddar, and Parmesan.
Ingredients:
- 4 large russet potatoes, peeled and thinly sliced
- 2 cups heavy cream
- 1 cup whole milk
- 3 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon paprika
- 2 cups shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Directions:
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or cooking spray.
- In a medium saucepan, melt the butter over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant.
- Stir in the heavy cream, whole milk, salt, pepper, and paprika. Bring to a simmer and cook for 3-4 minutes, stirring occasionally, until slightly thickened.
- Remove the saucepan from heat and stir in the shredded cheddar cheese and grated Parmesan cheese until fully melted and smooth.
- Layer half of the thinly sliced potatoes into the prepared baking dish, spreading them evenly. Pour half of the cheese sauce over the potatoes.
- Repeat with another layer of potatoes and the remaining cheese sauce.
- Cover the baking dish with aluminum foil and bake for 45 minutes. Then, remove the foil and bake for an additional 25-30 minutes, or until the potatoes are tender and the top is golden and bubbly.
- Let the scalloped potatoes sit for 10 minutes before serving. Garnish with chopped fresh parsley for a burst of color and flavor.
Prep Time: 15 minutes
Cooking Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
Kcal: 400 kcal per serving
Servings: 6 servings
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